How to Cook Healthy, Vegan Pad Thai Noodles

Gluten Free Thai Noodles

The key component in this dish is, of course, the rice noodles. Choose the thick ribbon variety. You can choose gluten free noodles as well! Make sure you either soak or boil the noodles until they are just tender. Soaking them too long or overcooking them will make them soggy. Take care to get them to al dente and no softer.

You will also need either sesame oil or chili oil for stir-frying. Extra-firm tofu that holds together much better than soft tofu. We are adding chili, sugar, shallot, turnip, and garlic to the dish. As well as Pad Thai sauce (check the label to make sure your brand is vegan-friendly).

The beansprouts in my vegan pad Thai noodles recipe are optional. I highly recommend adding them because they give a nice crunch to the dish. Textures are great for contrasting fresh flavor. For vegan fish sauce, consider coconut aminos (a seasoning made with coconut sap and sea salt). Soy sauce works if you don’t mind a little extra saltiness in the dish. If you like green onions add slices on top as a garnish. You might also like using pickled turnip or radish (from a jar) rather than fresh. Check you have all the necessary ingredients and head to an Asian food market if not.

“Spice of Life”

Add some hot spices or hot sauce.

This recipe makes 4 small servings or 2 large ones. Some people might like to spice this up further, so perhaps offer hot sauce (Sriracha or similar) on the side.

Print Recipe

Vegan Pad Thai Noodles

Vegan/Vegetarian Pad Thai Noodles

Course

Main Dish

Cuisine

Asian

Keyword

vegan pad thai, vegan noodles, vegan cuisine,

Prep Time

25 minutes

Cook Time

20 minutes

Passive Time

1 hour

Servings

people

Ingredients

• 1 package Thai rice noodles Thick Ribbon Type
• 1 cup Bean Sprouts Optional
• 1 1/2 cup Green Chives cup finely chopped green chives
• 2 tablespoons Cooking Oil Sesame or Olive Oil
• 1 tablespoons Sesame Oil Or Chili Oil
• 2 tablespoons Sugar Granulated
• 1 whole Shallot Minced shallots
• 1 tablespoon Turnip tablespoon of finely minced turnip
• 1/3 cup Extra firm tofu Finely chopped
• 1/2 slice Lime Reserved for latter
• 1/2 teaspoon Chili Pepper Dried Ground
• 3 Cloves garlic Minced
• 4 teaspoons Vegan Fish Sauce How to below- or substitute with Soy Sauce
• 1 Jar Pad Thai noodle sauce Vegan Type
• 2 teaspoons Lemongrass Chopped
• 2 tablespoons Roasted peanuts Unsalted and chopped
• 1 1/2 cup Green chives or cilantro Snipped
• 1/2 whole lime Juice
• 1 bottle Hot Suace Optional

Course Main Dish Cuisine Asian Keyword vegan pad thai, vegan noodles, vegan cuisine, Prep Time 25 minutes Cook Time 20 minutes Passive Time 1 hour Servings people Ingredients 1 package Thai rice noodles Thick Ribbon Type 1 cup Bean Sprouts Optional 1 1/2 cup Green Chives cup finely chopped green chives 2 tablespoons Cooking Oil Sesame or Olive Oil 1 tablespoons Sesame Oil Or Chili Oil 2 tablespoons Sugar Granulated 1 whole Shallot Minced shallots 1 tablespoon Turnip tablespoon of finely minced turnip 1/3 cup Extra firm tofu Finely chopped 1/2 slice Lime Reserved for latter 1/2 teaspoon Chili Pepper Dried Ground 3 Cloves garlic Minced 4 teaspoons Vegan Fish Sauce How to below- or substitute with Soy Sauce 1 Jar Pad Thai noodle sauce Vegan Type 2 teaspoons Lemongrass Chopped 2 tablespoons Roasted peanuts Unsalted and chopped 1 1/2 cup Green chives or cilantro Snipped 1/2 whole lime Juice 1 bottle Hot Suace Optional

Instructions

Fresh Pad Thai Noodle Dish

1. Put the noodles in a glass bowl and add enough warm water to completely cover them. Let them soak and, as they start to soften, mix them gently with your hands to get them separated. Don't let them get too soft. Drain some of the warm water away and add more during the soaking process. If you're in a hurry you can boil them for a few minutes instead of soaking them, but take care not to overcook them - this is very important!
2. While the noodles are soaking, drain the tofu and dry it with paper towels, then chop it into very small cubes. Add half a tablespoon of sesame or chili oil to a wok and heat it up, then you can add the tofu and cook it until golden. Push the tofu up the sides of the wok. Drain softened noodles and put them in a fine-mesh sieve to drain.
3. Meanwhile, add the olive oil to the wok along with the remaining sesame or chili oil, and heat it up. Add the chili, sugar, turnip, garlic and minced shallot to the wok, and stir-fry it quickly, keeping the ingredients moving all the time with a wooden spoon or silicon spatula so nothing sticks or burns. When everything is soft, you can add some beansprouts (these are optional but very good in pad Thai) and cook for 2 minutes.

Finishing the dish

1. Add the drained Pad Thai noodles to the wok and stir well, then add the Pad Thai sauce and vegan fish sauce or soy sauce, and stir well until everything is combined. You might not need all the sauce - it depends on the size of the jar, so use your judgment. Taste the dish to ensure the flavors (hot, sweet, sour and neutral) are well balanced. Add more sugar, fish sauce or soy sauce, or chili if need be.
2. Now you can transfer the noodle mixture on to a warmed serving platter (or individual serving plates) then scatter the tofu on top. Now sprinkle over the lemongrass and peanuts, and the green chives or cilantro. Squeeze lime juice over everything, then serve your delicious vegan Pad Thai immediately, with hot sauce on the side.
3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
4. Last but not least, pour a wonderful glass of wine and enjoy!

Recipe Notes

Get healthy and lean by removing meat and processed food from your diet. I went vegan a couple of years ago and have been feeling great ever since. Follow me on social media and join my blog and forum to learn how easy it is to enjoy a vegan lifestyle. I hope you enjoy this recipe and have fun cooking it in your kitchen. Please cast your vote, leave comments, and please share. It's greatly appreciated. Cheers!